The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This cherry swirl cheesecake started with my go-to cheesecake recipe, the same one a friend once declared “the best cheesecake she’s ever had.”
This time, I wanted cherry in every slice without piling a slippery topping over the finished cheesecake. So instead, a thick homemade cherry compote gets layered and swirled right into the creamy vanilla cheesecake before baking.
The result is rich, creamy cheesecake with ribbons and pockets of tart-sweet cherry running throughout. It’s beautiful served as traditional slices, but it also cuts wonderfully into little cheesecake bites for parties and dessert tables.
Drizella’s Cherry Swirl Cheesecake
Course: DessertCuisine: AmericanDifficulty: MediumServings
14
servingsPrep time
30
minutesCooking time
1
hour15
minutesChill Time
6+
hoursTotal time
1
hour45
minutesRich vanilla cheesecake swirled with thick homemade cherry compote and baked over a buttery graham cracker crust.
Ingredients
- Graham Cracker Crust
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup salted butter, melted
- Cherry Swirl
2 cups fresh or frozen pitted cherries
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons water
- Cheesecake Filling
36 ounces cream cheese, softened
1 1/2 cups granulated sugar
3/4 cup sour cream, room temperature
2 tablespoons vanilla extract
4 large eggs, room temperature
Directions
- Preheat oven to 325°F. Mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Wrap the outside of the springform pan securely with heavy-duty aluminum foil to protect it from the water bath.
- Add the cherries, sugar, and lemon juice to a saucepan. Cook over medium heat until the cherries soften and release their juices.
- Stir together the cornstarch and water until smooth. Add to the cherries and continue cooking until the mixture is thick and glossy. Remove from heat and cool completely.
- Beat the softened cream cheese until completely smooth. Add the sugar and mix until combined.
- Add the sour cream and vanilla and mix until smooth.
- Add the eggs one at a time on low speed, mixing only until each egg disappears into the batter. Do not overmix.
- Pour about half of the cheesecake batter over the cooled crust. Spoon small portions of the cooled cherry mixture over the batter.
- Pour the remaining cheesecake batter on top. Spoon additional cherry mixture over the surface, reserving any extra for serving if desired.
- Run a thin knife or skewer gently through the cherry mixture and cheesecake batter to create swirls. Do not over-swirl. You want distinct ribbons and pockets of cherry.
- Place the foil-wrapped springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the outside of the springform pan.
- Bake at 325°F for 75–90 minutes, until the outer portion is set but the center still has a slight jiggle.
- Turn off the oven and crack the oven door. Leave the cheesecake inside for 1 hour to cool gradually.
- Remove the cheesecake from the water bath and allow it to cool before refrigerating.
- Refrigerate for at least 6 hours, preferably overnight, before removing from the springform pan and cutting.
Notes
- Cherry consistency: The cherry mixture should be quite thick before swirling. It should sit on top of the cheesecake batter rather than immediately disappearing into it. It will thicken further as it cools.
Don’t over-swirl: A few passes with a knife or skewer are enough. Over-swirling can muddy the beautiful contrast between the vanilla cheesecake and cherries.
For cheesecake bites: Chill the cheesecake thoroughly before cutting. For especially clean cuts, place it in the freezer briefly to firm it, then use a sharp knife wiped clean between cuts. Cut into approximately 1½-inch pieces and place each in a mini paper baking cup for easy party serving.
Freezing: The cheesecake can be frozen whole or pre-cut. Wrap well and thaw overnight in the refrigerator before serving.
For a crowd: This cheesecake also makes beautiful bite-size desserts. Chill thoroughly, cut into approximately 1½-inch squares, and tuck each piece into a mini paper baking cup for an easy grab-and-go party dessert.
